Grilled Black Grouper with Spicy Soy Glaze
Plantains, Sweet Corn, Leeks, Tomato, & Cilantro
in Coconut-scented Lemongrass Broth
(Serves 2)

Spicy soy glaze:
¼ cup shallots
½ cup soy sauce
½ cup chicken stock
½ T minced ginger
1 T minced garlic
1/8 tsp ground allspice
¼ tsp sambal oelek
½ T fresh lime juice
½ tsp lime zest

Sweat the shallots in a sauce pan, stirring often. Add the soy sauce, garlic, ginger, allspice, sambal oelek, and sugar. Simmer until reduced to about ½ cup. Stir in lime juice and zest.

2 - 8 oz pieces black grouper filet
4 oz batonnet of green plantains
4 oz. julienne leeks
4 oz. batonnet of tomato
4 oz. sweet corn kernels
12 fresh cilantro leaves
8 oz. chicken or shrimp stock
3 stalks lemongrass (rough chopped 2 “long)
4 oz coconut milk

To prepare coconut/lemongrass broth, place stock in a sauce pan with lemongrass and simmer for approximately 30 min. to infuse. Remove from heat, stir in coconut milk and season to taste. Strain through a chinois and keep warm.

On a hot grill, begin grilling grouper. When the grouper is nearly cooked, put a medium sauté pan over medium high heat. With one tablespoon olive oil begin sautéing plantains first until lightly brown then add leeks and corn and sauté briefly. Deglaze with coconut broth and add tomatoes and cilantro. Divide the mixture between two serving bowls. Remove the grouper from grill and glaze with soy glaze. Place grouper on the vegetable and broth mixture and garnish with fried plantain strips.

Prepared for Your Day by Chef Jim Spratling C.C.C.,
Saltus River Grill
802 Bay Street
Beaufort, SC 29902
843-379-3474
843-379-3475 (fax)